Description
A refreshing and healthy dish made with zucchini noodles tossed in a creamy avocado pesto sauce.
Ingredients
Scale
- 2 medium zucchinis
- 1 ripe avocado
- 1 cup fresh basil leaves
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Spiralize the zucchinis to create noodles.
- In a food processor, combine avocado, basil, lemon juice, olive oil, garlic, salt, and pepper.
- Blend until smooth to create the pesto sauce.
- Toss the zucchini noodles with the avocado pesto until well coated.
- Serve immediately, garnished with additional basil if desired.
Notes
- For a nutty flavor, consider adding pine nuts or walnuts to the pesto.
- This dish can be served cold or warm.
- Leftover pesto can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Zucchini Noodles, Avocado Pesto, Healthy Recipe, Vegan Dish